Recipe Suggestions:
Chard – Also called Swiss Chard and Rainbow Chard, this may be new for some of you. In general, treat it like spinach or kale. The multi-colored stems are edible. Feel free to chop them up and include them in your dish with the greens. We love: Eggs Nested in Swiss Chard & Mushrooms, Creamy Swiss Chard Pasta, Rainbow Chard & Orzo Bowls with Feta.Beets – We prefer to harvest beets at the baby stage, so you’re getting one bunch of small beets. We don’t peel them – just trim the ends and prepare as you wish. We love: Roasted Beets with Goat Cheese, Roasted Beets with Goat Cheese & Walnuts & Honey Dijon, OR simply pan-roast them on the stove top (with oil, salt, garlic, etc.) and use as a topping on any green salad.Garlic – Our garlic has just been pulled up out of the ground so it’s not completely dry. Peel as you normally would but the skins will feel different at this stage. Mince/chop and include in any/all of the recipes above and below.Lettuce – We were reminded by friends this weekend that barbecue is wonderful in lettuce wraps/boats. Try Barbecue Chinese Chicken Lettuce Wraps or any variation on that theme.Basil – Try it in salads such as Lemon-Basil-Wheatberry Salad (or substitute any grain). This also calls for Cucumber (also in the share this week) and Parsley (in case you have any left from last week). Of course, it’s a classic with Tomatoes, Mozz, & Balsamic Vinegar.Green Beans – We eat a lot of these simply raw with dip or cut into pieces and put on a salad. To prepare them as a side dish, we love Wok-Seared Sesame Green Beans with our Garlic added. This dish also benefits from adding Carrots.